Elementary Food Science

Häftad, Engelska, 2022

Av Richard Owusu-Apenten, Ernest R. Vieira

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Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy.

Produktinformation

Utgivningsdatum2022-05-30
Mått178 x 254 x 34 mm
Vikt1 170 g
FormatHäftad
SpråkEngelska
SerieFood Science Text Series
Antal sidor602
Upplaga5
FörlagSpringer Nature Switzerland AG
ISBN9783030654313

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Professor (Emeritus) Ernest R. Vieira was Chair of the Department of Food Science, Nutrition and Culinary Arts, North Shore Community College, Danvers, Massachusetts, USA.Dr. Richard Owusu-Apenten is an Independent Food Scientist Researcher and former faculty at the Department of Food Science, Pennsylvania State University (USA), Department of Food Science & Nutrition, The University of Leeds (UK), and the School of Biomedical Sciences, Ulster University, Coleraine (UK).

Ch-01: Why food science.- Ch-02: Food-largest of all industries.- Ch-03: Food regulatory agencies.- Ch-04: Food labels.- Ch-05: Quality and sensory evaluation of food.- Ch-06: Consumer food literacy.- Ch- 07: Food microbes, quality and fermentation.- Ch-08: Microbial foodborne disease outbreaks.- Ch-09: Food safety and sanitation.- Ch-10: Food safety management, GMP & HACCP.- Ch-11: Basic considerations for food processing.- Ch-12: Thermal processing and canning.- Ch-13: Low-temperature preservation.- Ch-14: Food drying.- Ch-15: Quality of dried foods.- Ch-16: Food additives.- Ch-17: Meat.- Ch-18: Dairy products.- Ch 19: Poultry and eggs.- Ch-20: Fish and shellfish.- Ch-21: Cereal grains.- Ch-22: Bakery products.- Ch-23: Fruits and vegetables.- Ch-24: Sugar and confectionery products.- Ch 25: Food Services.